• Food Science of Animal Resources
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• v.34 no.4
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• pp.415-422
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• 2014

Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.251-258
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• 1983

This experiment was carried out to investigate the capability of production of artificial milk for leaf protein concentrate (LPC). Chloroplastic protein and cytoplasmic protein were extracted from leaves of Dystaenia takeshimana Nakai and LPC was extracted from leaves of Italian ryegrass to increase the functional properties of LPC as a level of milk casein. One gram of chloroplastic protein and cytoplasmic protein and 1g of LPC were succinylated by addition of succinic anhydride 0.1, 0.25, and 1g respectively. Their functional properties were investigated in this experiment. The results obtained were summarized as follows: 1. The non-succinylated LPC showed a higher value in bulk density than the chloroplastic protein, the cytoplasmic protein and LPC succinylated by addition of succinic anhydride 0.1, 0.25, and 1g respectively. Nevertheless, succinylation had an enhancing effect as indicated by the rises as the degrees of succinylation was increased. 2. Although solubility of non-succinylated LPC was lower than that of milk casein, succinylation caused an effective increase in the solubility of the protein and LPC. 3. Water absorption and fat absorption of succinylated LPC were twice to eight times higher than those of milk casein. Fat absorption was not influenced to the extent by succinylation as the water absorption. Excessive succinylation resulted in the decrease of both water absorption and fat absorption. 4. Emulsifying activity and emulsion stability were increased in proportion to the succinylated degree of LPC. More than 10% increase in the amount of succinic anhydride resulted in an apparent increase in emulsifying activity and emulsion stability. Besides, the succinylated LPC showed more excellent functional properties in emulsifying activity and emulsion stability than milk.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.4
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• pp.457-463
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• 2000

Fifty mid-lactation Holstein cows were used in a six-week feeding trial to study effects of high-forage, high-fat diets on dry matter intake and production performance. Cows were divided into 10 replicates, each consisting of five cows. Each cow was assigned to a control (diet 1) or one of the four experimental diets (high-forage (75%), high-fat (7.5%) (diet 2); high-forage, medium-fat (5%) (diet 3); medium forage (65%), high-fat (diet 4); medium-forage, medium-fat (diet 5)), or a control diet containing about 50% forage and 2% fat. All diets were isonitrogenous (17.7% crude protein). The forage mixture consisted of 20% alfalfa hay, 40% alfalfa haylage, and 40% com silage. Supplemental fat included 80% rumen-protected fat and 20% yellow grease. Dry matter intake was decreased (p<0.01) in cows fed experimental diets (18.4, 20.9, 19.9, and 22.6 kg for cows fed diets 1-4, respectively vs. 27.5 kg for cows fed the control diet). Daily milk production was lower (p<0.05) for cows consuming experimental diets (30.5, 31.3, 31.0, and 32.5 kg for cows fed greater for cows consuming experimental diets (1.74, 1.55, 1.60, and 1.53 kg milk/kg dry matter intake for cows fed diets 1-4, respectively, vs. 1.26 kg milk/kg dry matter intake for cows fed the control diet).

• Journal of Life Science
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• v.11 no.5
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• pp.415-422
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• 2001

Many secreted proteins have disulfide bonds that are important for their structure and function. Protein disulfide isomerase (PDI, EC 5.3.1.4.), an enzyme that catalyzes the formation and rearrangement of thiol/disulfide exchange reactions, is a resident of the endoplasmic reticulum (ER). The subcellular localization and its function as catalyst of disulfide bond formation in the biosynthesis of secretory and cell membrane proteins suggest that PDI plays a key role in the secretory pathway. We have isolated a cDNA encoding protein disulfide isomerase from Bombyx mori(bPDI). It has been characterized under ER stress conditions (dominantly induced by calcium ionophore A23187, tunicamycin and DTT), which is known to cause an accumulation of unfolded proteins in the ER. Furthermore, It has also been examined for tissue distribution(pronounced at the fat body), hormonal regulation (juvenile hormone, insulin and juvenile +transferrin; however, it is not effected by transferrin alone), and the effect of exogenous bacteria (peak at 16 h after infection) on the bPDI mRNA expression. The results suggest that bPDI is a member of the ER stress protein group, and it may play an important role in exogenous bacterial infection in fat body, and that homones regulate its expression.

• Development and Reproduction
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• v.27 no.2
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• pp.77-89
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• 2023

Metformin is the most widely used anti-diabetic drug that helps maintain normal blood glucose levels primarily by suppressing hepatic gluconeogenesis in type II diabetic patients. We previously found that metformin induces apoptotic death in H4IIE rat hepatocellular carcinoma cells. Despite its anti-diabetic roles, the effect of metformin on hepatic de novo lipogenesis (DNL) remains unclear. We investigated the effect of metformin on hepatic DNL and apoptotic cell death in H4IIE cells. Metformin treatment stimulated glucose consumption, lactate production, intracellular fat accumulation, and the expressions of lipogenic proteins. It also stimulated apoptosis but reduced autophagic responses. These metformin-induced changes were clearly reversed by compound C, an inhibitor of AMP-activated protein kinase (AMPK). Interestingly, metformin massively increased the production of reactive oxygen species (ROS), which was completely blocked by compound C. Metformin also stimulated the phosphorylation of p38 mitogen-activated protein kinase (p38MAPK). Finally, inhibition of p38MAPK mimicked the effects of compound C, and suppressed the metformin-induced fat accumulation and apoptosis. Taken together, metformin stimulates dysregulated glucose metabolism, intracellular fat accumulation, and apoptosis. Our findings suggest that metformin induces excessive glucose-induced DNL, oxidative stress by ROS generation, activation of AMPK and p38MAPK, suppression of autophagy, and ultimately apoptosis.

• Nutrition Research and Practice
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• v.12 no.4
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• pp.298-306
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• 2018

BACKGROUND/OBJECTIVES: Obesity is a global health problem of significant importance which increases mortality. In place of anti-obesity drugs, natural products are being developed as alternative therapeutic materials. In this study, we investigated the effect of Brassica juncea L. leaf extract (BLE) on fat deposition and lipid profiles in high-fat, high-cholesterol diet (HFC)-induced obese rats. MATERIALS/METHODS: Male Sprague-Dawley rats were divided into four groups (n = 8 per group) according to diet: normal diet group (ND), high-fat/high-cholesterol diet group (HFC), HFC with 3% BLE diet group (HFC-A1), and HFC with 5% BLE diet group (HFC-A2). Each group was fed for 6 weeks. Rat body and adipose tissue weights, serum biochemical parameters, and tissue lipid contents were determined. The expression levels of mRNA and proteins involved in lipid and cholesterol metabolism were determined by reverse transcription polymerase chain reaction and western blot analysis, respectively. RESULTS: The HFC-A2 group showed significantly lower body weight gain and food efficiency ratio than the HFC group. BLE supplementation caused mesenteric, epididymal, and total adipose tissue weights to decrease. The serum levels of triglyceride, total cholesterol, and low-density lipoprotein cholesterol were significantly reduced, and high-density lipoprotein cholesterol was significantly increased in rats fed BLE. These results were related to lower glucose-6-phosphate dehydrogenase, acetyl-coA carboxylase, and fatty acid synthase mRNA expression, and to higher expression of the cholesterol $7{\alpha}$-hydroxylase and low density lipoprotein-receptor, as well as increased protein levels of peroxisome proliferator-activated receptor ${\alpha}$. Histological analysis of the liver revealed decreased lipid droplets in HFC rats treated with BLE. CONCLUSIONS: Supplementation of HFC with 3% or 5% BLE inhibited body fat accumulation, improved lipid profiles, and modulated lipogenesis- and cholesterol metabolism-related gene and protein expression.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.278-283
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• 2003

Textural properties of tofu manufactured with micronized full-fat soyflour (MFS) were enhanced by the addition of soy protein isolate, whey protein concentrate, chitosan oligosaccharide and mushroom powder. The MFS solution (14.2% solid content) was converted to semi-solid tofu by a two-stage heat treatment with the addition of 4% coagulant mix. The MFS tofu was evaluated by a compression test as well as sensory evaluation. To produce the semi-solid gel (MFS tofu) with reasonably high strength and toughness, the MFS solution with 14.2% solid content and 7.0% protein had to be heat treated at 121$^{\circ}C$ for 3min. The relative toughness of MFS tofu was increased by the addition of SPI, showing a 144% increase. The toughness of MFS tofu prepared with the MFS/SPI mixture was greatly increased by the addition of WPC at the level of 0.7% and the water separation from MFS tofu was greatly reduced. Furthermore, the toughness and strength of MFS/SPI tofu was enhanced by the addition of 0.1% chitosan oligosaccharide and 0.2% mushroom powder. The sensory evaluation of the tofu fortified with SPI, chitosan oligosaccharide and mushroom powder was superior to that of MFS tofu, with a higher score for overall preference.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.2
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• pp.154-160
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• 1982

One dimensional unsteady heat conduction was studied on soybean curd as a water-protein-fat food system. This heterogeneous soybean curd could be treated as homogeneous material as for the unsteady heat conduction by 'effectiver' thermal diffusivity. Measurements were made with a apparatus designed and constructed by the author and also made with ice to establish the reliability, the reproducibility and the accuracy of the apparatus. It was found that the effective thermal diffusivity of soybean curd was substantially dependent on the fraction of protein and fat as well as water.

• Journal of the Korean Society of Costume
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• v.14
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• pp.209-213
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• 1990

In the present research to evalulate the chemical composition of wool under Korean feeding conditions have been investicated. The experiment was designed two treatments (washed and non-washed wool) and devided inner and outer side wool each treatment. The criteria for evaluation of wool with chemical composition were protein, fat, ash, amino acid and mineral content. The results which were obtained as follows: 1. Average protein content of non-washed and washed wool were 76.05% and 92.31%, respectively. However it was not different in protein content between inner and outer side wool. 2. Average fat content of non-washed and washed wool were 12.43% and 5.77%, respectively. However inner side wool was more fat content than outer side wool. 3. Average ash content of non-washed and washed wool were 10.50% and 0.90%, respectively. However inner side wool was less ash content than outer side wool. 4. Amino acid composition was not different between inner side and outer side wool. However lysine, arginine, proline, and glycine content of inner side wool were higher than those of outer side wool. 5. Mineral content of non -washed wool were higher than those of washed wool. Potassium content of non-washed wool was very high compare with that of washed wool.

• Korean Journal of Poultry Science
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• v.21 no.4
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• pp.277-284
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• 1994

The functional properties of mechanically deboned chicken meat(MDCM) from whole carcass, whole carcass without exsanguination, neck without skin, leg hone, and upper back and rib were studied. Also, the effects of adding different levels of gelatin and MDCM to the comminuted meats were investigated. Proximate composition values of MDCM ranged from 54.2 to 68.6% moisture, 14.5 to 19.7% protein, 12.3 to 30.1% fat, and 1.1 to 1.3% ash. The MDCM from leg hone had a higher content of fat, and a lower contents of moisture and protein. The MDCM from neck without skin tended to be opposite to the MDCM from leg hone. The total pigment and myoglobin levels were highest in MDCM from whole carcass without exsanguination such as 3.83 and 0.29 rng /g, and those from the other parts were 1.58~2.93 mg /g and 0. 17~0.31 mg /g, respectively. The emulsifying capacity and water holding capacity were highest in MDCM from neck without skin which contained lower levels of fat, collagen and hydroxyproline, but a higher level of salt soluble protein. The emulsifying capacity of comminuted meat decreased as gelatin content increased. The extractability of hydroxyproline from gelatin showed a higher solubility in acidic solution. The MDCM could he added up to 20% level without detrimentally affecting functional properties of comminuted meats although they had less water holding capacity and cooking loss as the proportion of MDCM increased.